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Matt Weingarten Bids Savoy Adieu, Brings His Lamb Sandwich to Midtown

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<img src="http://nymag.com/images/2/daily/food/07/03/23_cafestbarts_sml.jpg"/>
</div>The last time we heard about Matt Weingarten, the bespectacled, red-bearded chef&#8217;s first restaurant, <a href="http://nymag.com/listings/restaurant/porcupine/">Porcupine</a>, had gone belly up, and he had brought his checked pants and his knives to <a href="http://nymag.com/listings/restaurant/savoy/">Savoy</a> as chef de cuisine. But Weingarten, an intellectual type who thinks about food night and day, couldn&#8217;t be contained forever, and he will be leaving Savoy in early April to head up <a href=http://nymag.com/listings/restaurant/cafe_st_barts/>Caf&eacute; St. Bart&#8217;s</a>, the terrace restaurant attached to St. Bartholomew&#8217;s Church at Park and 50th. Weingarten will be consulting on the food this summer and in the fall remaking the menu as executive chef. What can diners expect? &#8220;Well, there won&#8217;t be any foams,&#8221; he says. &#8220;I&#8217;m not a molecular-gastronomy kind of cook. Everything will be very simple and classic.&#8221; He does assure us that he will be bringing with him the leg-of-lamb sandwich with prune-hyssop butter that he has carted around with him since Porcupine. Good. We were worried.
<em>Caf&eacute; St. Bart&#8217;s, 109 E. 50th St., at Park Ave.; 212-888-2664.</em>

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St. Bart's terrace, future home of Matt Weingarten.Photo: Jed Egan

The last time we heard about Matt Weingarten, the bespectacled, red-bearded chef’s first restaurant, Porcupine, had gone belly up, and he had brought his checked pants and his knives to Savoy as chef de cuisine. But Weingarten, an intellectual type who thinks about food night and day, couldn’t be contained forever, and he will be leaving Savoy in early April to head up Café St. Bart’s, the terrace restaurant attached to St. Bartholomew’s Church at Park and 50th. Weingarten will be consulting on the food this summer and in the fall remaking the menu as executive chef. What can diners expect? “Well, there won’t be any foams,” he says. “I’m not a molecular-gastronomy kind of cook. Everything will be very simple and classic.” He does assure us that he will be bringing with him the leg-of-lamb sandwich with prune-hyssop butter that he has carted around with him since Porcupine. Good. We were worried.